A new company backed by the founder of Pacific Foods is looking to reinvent the grocery store model.

The new store, called Basics Market, combines a market, nutrition classroom and kitchen under one roof, with a goal of increasing access “to foods at peak nutrition.” It will open late this summer in Portland, Oregon, where it will anchor The Portland Clinic. A second location is expected to open by year end in Tualatin, with a third in Beaverton, in 2019.

The 7,500-sq. ft. store will feature of curated selection of what is needed to cook nutritious meals at home.

Products (or ingredients) will be organized by recipes at five meal stations, developed by an in-house culinary director and vetted by a nutritionist for optimal health. Shelves will be stocked with just a few choices in every category, prioritized by local and sustainable suppliers whenever possible. The best produce of the season will be delivered fresh daily, and shoppers can choose from high quality regional meats and dairy products.

A third of the space will be dedicated to nutrition and culinary education, with a full calendar of diverse classes daily. An in-store nutritionist will be on hand to guide shoppers interested in improving their health.

Basics’ upstairs neighbor, The Portland Clinic, is expected to take full advantage of the store to help patients avoid and improve health conditions, from diabetes to heart health.

A collective of farmers, ranchers, grocery veterans and consumer packaged goods experts are building Basics with Eggert, who sold Pacific Foods last year to Campbell Soup. Eggert family members manage some of the largest organic farming operations in the state. Much of the meat, poultry and eggs carried at Basics will be from Eggert farms, where they provide plenty of access to pasture.

“We think one of the best things for your health is to cook your own food, and that the most nourishing ingredients you can use are in season, grown locally,” said Eggert. “One of the ways we saw to help people get the best nutrition was to make what we grow and raise here in Oregon more accessible, and we’re working with others to do the same.”